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Zucchini and Sweet Pea Risotto Recipe

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This recipe for Zucchini and Sweet Pea Risotto, by , is from The Gordon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tara Gordon
Added: Sunday, March 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 L. Chicken or Vegetable stock
3/4 cup White Wine
1 package (16 oz.) Aborio Rice
1 medium cooking onion
3 large zucchini
1 package of frozen peas, thawed
2 cloves garlic
1/2 cup grated parmesean
2 T. butter
1 T. Olive OIl

Directions:
Directions:
Chop zucchini into 1/2 inch cubes. Saute 1 T. butter with
garlic cloves and zucchini for 8 minutes and remove from
heat. Warm stock over low heat. In large saute pan saute onion
over medium high heat until translucent, about 8 minutes.
Reduce heat to medium low. Add Risotto and cook for about 2
minutes, and add white wine. Cook an additionl 2 minutes, until
rice starts to brown and crackle. One ladel at a time, add warm
stock until it is absorbed and continue to ladel in until all liquid is
absorbed (about 25 minutes). Add peas, and cook an additional
three minutes until peas are bright green. Incorporate zucchini.
Remove from heat and add parmesean cheese and 1 T. of
butter. Serve immediately.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Bacon or Panceatta would be a nice addition to this....

 

 

 

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